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Ingredients
- Foie gras 150 g
- Egg yolks 5 each
- Heavy cream 500 ml
- Kosher salt and freshly ground black pepper to taste
- Balsamic vinegar to taste
- Truffle oil to taste
Preparation
Step 1
1. Purée foie gras with egg yolks until smooth. Add heavy cream and blend. Season to taste with salt, pepper, balsamic vinegar and truffle oil.
2. Ladle 100 milliliters of batter into a greased custard cup; repeat with remaining batter and cups. Bake in a water bath at 350 degrees F until custard is just set, 25 to 35 minutes. Cool to room temperature; reserve.